PIGMENTS MODIFICATIONS DURING FREEZING AND FROZEN STORAGE OF PACKAGED BEEF.

Author(s) : LANARI M. C., BEVILACQUA A. E., ZARITZKY N. E.

Type of article: Article

Summary

BY USING REFLEXION SPECTROPHOTOMETRY MEASUREMENTS OF THE CONCENTRATION OF MYO-, OXY-, AND METMYOGLOBIN OF BEEF MEAT, PACKAGED WITH FILMS OF HIGH OR LOW GAS PERMEABILITY WERE MADE THE SAMPLES PACKED IN POLYETHYLENE SHOW MYOGLOBIN OXYGENATION DURING FREEZING AND SYNTHESIS OF METMYOGLOBIN FROM OXYMYOGLOBIN DURING STORAGE. STUDY OF THE INFLUENCE OF STORAGE TEMPERATURE AND VACUUM-PACKING ON MEAT COLOUR. (Bibliogr. int. CDIUPA, FR., 90-257748.

Details

Original title: PIGMENTS MODIFICATIONS DURING FREEZING AND FROZEN STORAGE OF PACKAGED BEEF.
Record ID : 1990-2413
Languages: English
Source: J. Food Process Eng. - vol. 12 - n. 1
Publication date: 1990

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Measurement; Vacuum; Meat; Beef; Organoleptic property; Packaging; Colour; Freezing